All dishes:

Pork

Grilled pork with herbs

Main meals

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

Sea fish

Hake fillet with tomato

Desserts

Mango miror glaze cake

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.

Cheeses

Taupinière du Poitou

France. Nouvelle-Aquitaine. Charente. Roullet-Saint-Estèphe.
Soft-ripened dome-shaped cheese made from raw goat's milk with a bloomy rind.

Poultry

Chicken galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Sauces

Chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Cooked meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.
Served hot.

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cheeses

Blue Stilton

United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.

Shellfish and Seafood

Roasted prawns

Desserts

Raspberry tiramisu

Desserts

Walnut baklava

Warm starters

Asparagus puff pastry

Ice cream and sorbets

Mandarin sorbet

Poultry

Duck daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Sea fish

Salmon aumoniere

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Pizza, Quiche, Tart and Pie

Chicken and porcini mushroom pie

Desserts

Lemon and mascarpone macarons

Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.

Cheeses

Pavé de Calais

France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.

Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

Offal and tripe

Braised veal sweetbreads

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.